Ingredients
Crushed Pale Malt 2 kilo
Crushed Amber Malt 500 gm
Demerara sugar 1 kilo
Fuggles Hops 125 gm
Formulae 67 Yeast 15 ml
White sugar 5 ml./litre
Method
Use permanently hard water if possible. Mash the pale malt and amber malt in
2 1/2 gallons of water and after the sparging you should have 3 gallons of
liquid. Boil with the hops for 1 1/2 hours and strain off into a fermenting
vessel. Dissolve the demerara sugar as a syrup and add to the brew. When
cooled to room temperature add the yeast and ferment out until the specific
gravity is 1066. Bottle iun the normal way with 1/2 teaspoon per pint bottle.
Nice one!